Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
Cowboy Stew
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2 lbs. ground beef |
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1 lb. sausage |
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2 medium onions, chopped |
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1 regular sized can Rotel tomatoes |
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1 (15 oz.) can Texas Style Ranch Beans (undrained) |
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1 (15 oz.) can cream corn |
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1 (15 oz) can whole corn (undrained) |
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2 (15 oz.) cans tomato sauce |
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2 cans water (use the tomato sauce cans) |
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1 ½ lbs. roasted and sliced small red potatoes |
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Salt, pepper, red pepper flakes to taste |
Put small whole red potatoes in large mixing bowl. Drizzle with 1 TBSP olive oil and sprinkle liberally with rock salt (my preference of salt). Roast in 400 degree oven about 45 minutes, stirring every 15 minutes. When cool, cut in half, then again into thirds or fourths. Set aside.
Cook ground beef, sausage, and onion in 4 qt. (12 inch) pan until brown. Drain well. Put in 6 qt. pot and add remainder of ingredients EXCEPT for the potatoes. Bring to a simmer and cook on low about 30 minutes. Add potatoes and cook another 15 minutes.
Serve with cornbread and/or a salad.
NOTE: This is from the mother of a friend of my daughter. I did make a few changes, per my daughter’s suggestions. Instead of three pounds of ground beef, I used two of the beef and one of sausage. The recipe called for 6 medium potatoes, which were to be cut into chunks and fried in shallow vegetable oil until soft. My daughter suggested cutting down on the amount of potatoes and roasting them. So I weighed six and it was around 3 lbs. Hence, I just took 1 ½ pounds of small red potatos and roasted them whole. I didn’t cut them into chunks until I was ready to add them to the stew. I did use the original flavor of the Rotel tomatoes. The dish is nice and spicy and VERY filling. I only served it with Delicious Cornbread, which is found elsewhere on this site, but a salad would be wonderful with it, too. We’ll probably get six meals out of it, so I am assuming it will freeze well!!!!